| • | Heat 1 tbsp peanut oil in a large saucepan over medium heat.
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| • | Saute white onion until it becomes soft and translucent.
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| • | Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
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| • | Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
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| • | Add cream and yoghurt into the same pan and mix them well.
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| • | Reduce heat to low and cook sauce for 10 minutes.
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| • | Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
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| • | Heat oil (1tbsp) in a large heavy frying pan over medium heat.
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| • | Cut the Chicken to bite-size pieces and wash it well.
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| • | Cook chicken pieces until it gets slightly brown (for about 10 minutes).
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| • | Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
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| • | Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
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| • | Now pour the rest of the sauce into the chicken.
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| • | Mix cornstarch and water well. Put this mixture into the chicken.
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| • | Cook chicken for 5-10 minutes, or until thickened.
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| • | Butter Chicken is ready to serve. |
